Cheese Börek with Spinach
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
55 mins
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Servings
6
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Calories
614 kcal
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Course
Side Dish, Main Course, Snacks
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Cuisine
Turkish
Cheese Börek with Spinach
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Crisp, paper-thin pastry and a tangy, salty and earth filling make for a taste and texture marvel from this amazing and much loved Turkish Cheese Börek Pie with spinach. Packed full of authentic Turkish flavours.
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Ingredients
- 1 tbsp olive oil
- 1 small onion finely diced
- 300 g Piknik Peynir or feta
- 200 g Erzican Tulum Peyniri or feta
- 240 g spinach cooked and squeezed of excess moisture
- 1/2 tsp black pepper
- 2 Sheets of Yufka Pastry
- 50 g butter melted
- 1 tbsp plain yoghurt
- 2 tbsp milk
- 1/4 tsp salt.
- 1 egg beaten
- 2 tsp sesame seeds
- 2 tsp nigella seeds
Instructions
- Preheat oven to 200ºC/400ºF
- Heat olive oil and fry onion until translucent. Add the spinach and wilt. Cool, tip onto a clean tea towel, then squeeze out excess water. Set aside to cool.
- Mix the cooled spinach with the cheeses and pepper. Set aside.
- Melt the butter then whisk in the yoghurt and milk. Season lightly with salt.
- Spread out one sheet of yufka pastry and splash all over with the yoghurt mixture and brush to coat the sheet.
- Using the cheese mix, make a long thin sausage (about 2” wide) along the bottom edge of the pastry and then roll upwards to make a long sausage.
- Coil the sausage from the centre of a round baking tray (a pizza tray).
- Make another sausage from a sheet of yufka and cheese. Begin coiling again from where you left off to create a larger circle. Continue to add more pastry sausages to the pie until the cheese mix runs out. Tuck the final end under the coil a little.
- Brush generously with the beaten egg then sprinkle the börek with sesame and nigella seeds and bake for 30-35 minutes until golden brown.
- Rest for 10 minutes before serving. You can also serve at room temperature.
Notes
- Leftover börek will stay fresh in the fridge for 5-6 days, covered in foil or plastic wrap. You can eat it cold, but it will lose the crunchiness. A quick reheat in the oven will bring the börek back to life.
- Alternative fillings are varied. The key as with any pie is to keep an eye on the moisture content. The wetter the ingredients, the more you run the risk of a soggy börek. I make börek with a varied array of ingredients. Try:
- There are so many options and there's no wrong combination. Have fun and experiment, just remember to keep the filling fairly dry.
- Reheat börek slices for 5-10 minutes in a 200ºC/400ºF oven.
- Freeze uncooked (without the egg wash or seeds added). When ready, brush with the egg wash and seeds and cook in a 200ºC/400ºF oven for 45-50 minutes.
- Freeze cooked - Reheat in a 200ºC/400ºF oven lightly covered with foil.
- Cooked lentils with olives and cheese and herbs
- Ground lamb or beef or chopped chicken cooked with cumin, cinnamon, pine nuts and spinach or cavolo nero cabbage
- Flaked salmon with feta/peynir dill and pine nuts or chopped walnuts.
Nutrition Information
Show Details
Calories
614kcal
(31%)
Carbohydrates
57g
(19%)
Protein
21g
(42%)
Fat
34g
(52%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
0.3g
Cholesterol
106mg
(35%)
Sodium
1597mg
(67%)
Potassium
395mg
(11%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
4340IU
(87%)
Vitamin C
13mg
(14%)
Calcium
485mg
(49%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 614 kcal
% Daily Value*
| Calories | 614kcal | 31% |
| Carbohydrates | 57g | 19% |
| Protein | 21g | 42% |
| Fat | 34g | 52% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 106mg | 35% |
| Sodium | 1597mg | 67% |
| Potassium | 395mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 4340IU | 87% |
| Vitamin C | 13mg | 14% |
| Calcium | 485mg | 49% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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